Cheesy Clam Chowder

Carol Davis


I found this last year, and of course I modified it to make it my own. I'll never buy canned again!


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 6 slice
    bacon (i like peppered)
  • 1 c
    diced carrots
  • 1 c
    chopped celery
  • 1 c
    finely diced onion
  • 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 5 can(s)
    6.5 oz. minced clams (not chopped, unless you like chewing pencil erasers)
  • 2 jar(s)
    8 oz clam juice
  • 4 c
  • 2 c
    cubed pototes
  • 8 oz
    package white cheddar cheese, shredded
  • 2 Tbsp
    chopped fresh parsley (for garnish)

How to Make Cheesy Clam Chowder


  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
  2. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
  3. Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
  4. Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.

Printable Recipe Card

About Cheesy Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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